4. Once dough is chilled, roll out on floured surface to ¼ inch thick. Cut dough into 3 inch circles. (I used a scallop cutter because I think it looks pretty.) Place half of circles on the cookie sheet, 1 ½ inches apart.

5. Put 1 -2 teaspoons of blueberry pie filling in the center of each circle. Top with remaining circles. Press the edges of the top and bottom cookies together with your fingers (if you have cut scalloped circles) or the tines of a fork (for plain circles).

6. Brush tops of cookies with egg whites, and generously top with crumble topping. Bake for 12-15 minutes, until edges are golden.Allow to cool.

*This dough is very sticky, I used a generous amount of flour when rolling it out. I also found it helpful to roll the dough between two sheets of baking paper.

**For a simpler topping (and especially if sending this as a gift, to make it nut free) make up a simple drizzle using 1 cup icing sugar, ½ tablespoon lemon juice and 1 tablespoon water.

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I’m making these outrageous blueberry pockets for the second time! Just one note. Baking them at 325 for 15 min wasn’t nearly enough time. I had them baking for at least 25 min. Can you check the directions again? Thx. Once again, they are the best!!!
Chavi

Chavi – I am so glad you like these too! I did bake them for the amount of time written, there are different factors that will affect bake time, ie. accurate oven temperature, thickness of dough etc. This is why it is important to also look for color cues and make sure they look brown around the edges.

Abby – icing sugar is also known as powdered sugar or confectioner’s sugar. I am not sure how it is referred to in Israel but I know they definitely have it there. If you are still unsure what it is – please re-post and I will find out where you can get it.

Thanks! Confectioner’s sugar or powdered sugar are both names I know.
I made these a little differenly – I used apple pie filling instead. Everyone loves them and they are so pretty, I am using them for a kiddush!

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